The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-06-01
HOUSEHOLD HINTS.
NUT CAKE.

Three eggs, one and one-half cups OF
sugar, one-half cup of butter one-half
cup of milk, two and one-half cups OF
flour, one and one-half teaspoonfuls Of
baking powder, one cup of the meats
ANY kind of nuts.
FRIED APPLES.
Wipe few nice, smooth skinned APP
Piles, have ready spider with little
butter and lard in it, let it get hot and
slice the apples into it, sprinkle little
sugar over them and fry slowly to n
nice brown, taking great care not 10
burn.
BAKED BEEF WITH VEGETABLES.
Cut about two pounds of cold beef
into thin slices; sprinkle over them
little salt and pepper and a dust of
flour; roll them up neatly. and lay them
at the bottom Of deep pie dish, with
thin slice of bacon between each roll.
Have already boiled some turnips. car
rots and onions; cut these into thin
slices and spread u mixed layer of them
over the meat. Next add another
layer Of the meat rolls, with the bacon
between them. then more vegetables,
and so on until the dish is sufficiently
full, letting vegetables be at the top.
Add little more salt and pepper, and
pour over all rather more than half
pint of good stock-made by stewing
the beef bone. Cover the pie dish over
with an old plate. and bake in a mod
crate oven for three-quarters of an
hour. Serve in ,ne dish in which il is
baked.
CORN BREAD.
Put two tablespoonfuls of wheat
flour into n quart measure and then fill
it with Indian meal. Turn this into
sieve, adding two teaspoonfuls of sugar,
half teaspoonful of salt, two tea
spoonfuls Of cream of tartar and one
teaspoonful of soda. In place of the
cream of tartar and soda two heaping
spoonfuls of salt may be used. Sift all
into bowl and mix with one quart of
milk, one egg and two teaspoonfus of
melted butter Beat thoroughly and
pour into medium-sizcd dripping pan
well creased; bake in good oven.
When done cut in squares and serve
hot for breakfast.
SALT PORK PANCAKES.
Cut the pork into very thin slices,
make batter of cup of -four one
egg and enough sweet milk to thin it;
dip the pork into the batter and fry in
hot lard until brown. Serve hot, but
do not place the cakes one upon the
other, as by so doing they become
heavy.
CREAM PIES.
One quart good sweet cream, one
egg, one teaspoon even full Of flour.
one pinch of salt. Flavor with lemon
extract and sweeten to taste. Beat the |
egg light, add the flour, then stir into |
the cream. The above is for one pie. |
Bake with one crust only. Put the |
lemon on the sugar
RAISED BROWN BREAD.
Put one quart of yellow Indian meal
IN an earthen bowl; pour over il suf-
Hclent boiling water to moisten it, and |
let it cool TO blood heat; when 1t is cool
mix it with one quart of rye meal, one
,upful of molasses, one cupful OF home
made yeast or half a cupful of bakers
yeast, one teaspoonful of salt dssolv-
I'd in little water and sufficient luke
warm water to make soft paste; af-
er thoroughly mixing these ingredients
put the dough into a buttered earthen
Or thick iron pan, smooth it on top with
wooden spoon wet in cold water, COW
# it with folded towel and seti in a
moderately warm place to rise; when
he surface begins TO crack open put il
n moderate oven. with another pan
'ver 1t, for four hours. or steam il five
ours, and then dry the crust in the
ven.
NAMELEss CAKE.
One cup Of sugar. whites of four
ggs, one-half cup of butter. one tea
poonful of lemon essence, one large
up of flour, one-half teaspoonful of
oda. one of cream-of-tartar stirred in
he flour.
FLOUR SOUP.
Into three pints of boiling water stir
ne pint of flour, Drowned, half cup OF
UTTER one pint Of milk or cream; salt
nd pepper to taste.
DoUGHNUTs.
Two and half cups of sugar, four
ygs, one cup of thick, sour cream, one
'aspoonful of soda dissolved in e table
boon of hot water, salt and nutmeg.
GRAHAM PUDDING.
Two cups of graham -four. one cup
molasses, one teaspoonful Of soda
ssolved in a half cup of hot water,
alf cup of sliced citrou or dried APP
es we'll soaked. Steam in a tin three
ours. Serve hot with hard sauce.